Take curd in a bowl and add 2-3 tbsp water. Whisk the curd well and then add salt.
Add rice in the bowl. You don’t want the rice to be hot or warm. So if you have just cooked it allow it to cool down.
Mix the rice and curd properly and set it aside.
Heat a pan and add ghee.
Add cumin seeds. If your baby’s small, you can use jeera powder instead.
After cumin seeds start to crackle, add hing, grated ginger, and curry leaves. If your baby is small and not used to slightly spicy food, use less ginger or you can omit ginger altogether. (If you're making this for an adult, you can optionally add chopped green chili.)
Stir once and turn off heat.
Allow the tempering to cool and then add it to the rice mixed with curd.
Add chopped coriander and mix it well with the rice. (Coriander is good for digestion, improves bowel movements and liver functions. So even if your baby’s too small too chew coriander properly, I would recommend you include it in the curd rice. Just use coriander juice instead of chopped coriander. You must ensure that the coriander is washed thoroughly before using it.)
Remove the curry leaves from the rice before feeding it to your baby.